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Food Chem

Title:		Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography-mass spectrometry
Author(s):		Choi S; Seo HS; Lee KR; Lee S; Lee J; Lee J;
Address:		"Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea. Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA. Prepared Food Development Team, Nongshim, Seoul 07057, Republic of Korea. Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea. Electronic address: jihlee@cau.ac.kr"
Journal Title:		Food Chem
Year:		2019
Volume:		20181010
Issue:
Page Number:		572 - 582
DOI:		10.1016/j.foodchem.2018.10.052
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Although black rice has gained popularity, the changes in volatiles produced during black rice storage remain unclear. Herein, the volatile composition of unmilled and milled black rice stored at 25?ª+ degrees C or 35?ª+ degrees C for 0-12?ª+months was investigated by headspace solid-phase microextraction with gas chromatography-mass spectrometry. Fifty-four volatiles were identified, 15 of which were not previously identified in black rice, including 4-propylbenzaldehyde, methyl 2-hydroxybenzoate, methyl 2-methylpentanoate, 2,5-dimethylnonane, 5-methyldecane, and 2-methylundecane. In this study, octanal increased at a high rate during early storage compared with hexanal, a traditional oxidation marker; thus, octanal may be an early oxidation marker in black rice. The results suggested that high temperature is not appropriate for storage of unmilled or milled black rice because it promotes lipid oxidation, producing volatile compounds. At 25?ª+ degrees C, black rice stored for short times such as 3?ª+months should be milled, whereas for 6?ª+months, black rice should be stored without milling"
Keywords:		*Food Handling *Food Storage *Gas Chromatography-Mass Spectrometry Oryza/*chemistry *Solid Phase Microextraction Temperature Time Factors Volatile Organic Compounds/*analysis/*isolation & purification Black rice Gc-ms Headspace solid-phase microextraction;
Notes:		"MedlineChoi, Sehun Seo, Han-Seok Lee, Kwang Rag Lee, Sunghee Lee, Junyoung Lee, Jihyun eng England 2018/11/10 Food Chem. 2019 Mar 15; 276:572-582. doi: 10.1016/j.foodchem.2018.10.052. Epub 2018 Oct 10"